1. In 5-quart Dutch oven over medium-high heat, in hot butter or margarine, cook veal, several pieces at a time, until well browned on all sides, removing pieces to bowl as they brown.
2. Reduce heat to medium; add onions and paprika to drippings and cook, stirring often, until onions are tender, about 10 minutes.
3. Return meat to Dutch oven; add salt and 1/2 cup water; heat to boiling. Reduce heat to low; cover; simmer 1 hour or until meat is tender. Cook noodles as label directs; drain.
4. In cup, blend flour and 2 tablespoons water; gradually stir into hot liquid and cook over medium heat, stirring, until mixture thickens. Stir in sour cream; heat. (Do not boil or mixture will curdle.)